Ingredients, serves 4
3-4 boneless skinless chicken breasts
salt and pepper to taste
4 bell peppers, chopped
1 20-oz can pineapple chunks, drained
½ onion, chopped
⅔ cup sugar
1 cup water plus 4 Tbsp divided
1 tsp crushed red pepper flakes
¼ tsp ground ginger
2 tsp minced garlic
6 Tbsp soy sauce
⅓ cup corn starch plus 2 Tbsp divided
2 Tbsp rice vinegar
chopped green onions, for garnish
Directions
Preheat oven to 375° and grease a sheet pan. Cut chicken into 1½-2 inch pieces and season with salt and pepper to taste. Add chicken to a large zip-lock bag along with ⅓ cup corn starch, seal and shake to coat.
Arrange chicken, bell peppers, and onions on prepared sheet pan and spray everything generously with cooking spray. Bake for 15 minutes or until chicken is cooked through and vegetables are tender.
While chicken and veggies are cooking, prepare the sauce. Combine sugar, 1 cup water, red pepper flakes, ginger, garlic, soy sauce, rice vinegar in a medium sauce pan. Stir over medium-high heat and bring to a boil. Whisk together remaining 4 tablespoons water and 2 tablespoons corn starch, whisk into sauce until thickened and remove from heat.
Add pineapple to the sheet pan, pour sauce over chicken, veggies, and pineapple and toss to coat. Garnish with chopped green onions and serve over steamed white rice, or fried rice if desired.